Cheesy Wild Mushroom Risotto

There’s something about risotto that really warms the soul.  It’s not hard to make, but it just takes time.  I love watching Chopped when the crazies think they are going to make a good, creamy risotto in 20 minutes.  Let’s face it, it just takes time.  Time to slowly cook and develop that creamy consistency.   And if you rush it, you may wind up with crunchy risotto.

Anyways, the other day I made a wild mushroom risotto.  Maybe it wasn’t really wild…I just used whatever kind of mushrooms I could find at the grocery store, button, oyster, and even some dried porcini.  Sauteed them in a little white wine and added some thyme and I was in business.

To start, saute onions in butter and olive oil over medium-low heat.

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Add arborio rice.

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Meanwhile, heat chicken stock in a pot.

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Start to add it by ladle to the risotto.  As it cooks and the liquid reduces, add more, continuously stirring.

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In another frying pan, saute mushrooms in butter.

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Add thyme, salt and pepper.

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De-glaze pan with white wine.

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Cook for about 5 – 7 minutes, until mushrooms have absorbed the wine.

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Meanwhile, keep babying your risotto, adding stock as needed.  Taste the risotto as you go.  When the rice becomes tender and creamy, you will know you are almost done.

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When the risotto is cooked, add your Parmesan cheese.  Stir well.

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Add mushrooms.

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Mix to combine.

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Serve and enjoy!

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Recipe:
2 1/2 lbs assorted wild mushrooms, sliced (I used button, oyster, and porcini)
6 Tablespoons butter
2 Tablespoons olive oil
1 medium onion, diced
2 cups arborio rice
4-6 cups chicken stock
1 Tablespoon fresh thyme
salt and pepper to taste (about 1/2 teaspoon each)
1/2 cup white wine
1/2 cup Parmesan cheese

In a large pan, saute onion in 2 Tablespoons butter and 2 Tablespoons olive oil.  When the onion is translucent, add the arborio rice and toast for a few minutes.  Meanwhile, heat the chicken stock in a pot.  Ladle one spoon of warm stock into  the pot and let cook.  Continuously stir and add more stock as it reduces.  In a medium frying pan, saute the mushrooms in remaining 4 Tablespoons butter.  When the mushrooms are cooked, season with thyme, salt and pepper.  De-glaze the pan with white wine and cook until the white wine has been absorbed by the mushrooms.  Set aside while you finish cooking the risotto.  When the risotto has absorbed at least 4 cups of stock and the rice has plumped, taste it and see if the consistency is to your liking.   The rice should be tender and creamy.  At that point, add the Parmesan cheese and stir well.  Add the mushrooms and mix to combine.

Serve and enjoy!

Caroline